best marinated flank steak

Ingredients

• 1/4 cup soy sauce
• 2 tablespoons vinegar
• 1 green onion, sliced
• 1-1/2 teaspoons garlic powder
• 1-1/2 teaspoons ground ginger
• 3 tablespoons honey
• 3/4 cup vegetable oil
• 1 beef flank steak (about 1-1/2 pounds)
• 1 pound fresh mushrooms, sliced
• 1 green pepper, cut into thin strips
• 1 yellow or sweet red pepper, cut into thin strips
• 3 carrots, cut into julienned strips

Directions

• 1. In a bowl, combine the first seven ingredients. Pour 3/4 cup marinade into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate for up to 24 hours. Cover and refrigerate remaining marinade.
• 2. Drain and discard marinade. Grill flank steak, uncovered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
• 3. Meanwhile, in a skillet, saute vegetables in reserved marinade until crisp-tender. Thinly slice steak across the grain. Serve with vegetables. Yield: 5 servings.

Nutritional Facts

1 each: 265 calories, 12g fat (0 saturated fat), 65mg cholesterol, 173mg sodium, 11g carbohydrate (0 sugars, 0 fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.

Made 3/5/2018

-marinate veggies in a bit of the sauce in a sep. bag.  Marinated both for 5 hours before grilling.

spicy asian marinated steak

2 tablespoons soy sauce 
1 tablespoon fresh lime juice 
1 teaspoon curry powder 
1 teaspoon ground red pepper 
2 teaspoons fresh ginger, minced
1 1/2 teaspoons rice wine vinegar ( or honey ginger balsamic vinegar.)
1 teaspoon olive oil 
1 (8 ounces) can crushed pineapple in juice, drained
4 cloves garlic, minced
1 flank steak (about 1 pound)
1/4 teaspoon salt 


1. Combine soy sauce, lime juice, curry powder, red pepper, fresh ginger, vinegar, olive oil, pineapple, and garlic in a large ziptop bag. Add steak, seal and marinate in refrigerator 24 hours, turning occasionally. 

2. Prepare grill to medium-high heat. 

3. Remove steak from bag; discard marinade. Pat steak dry and spray with cooking spray.  Place steak on grill rack, and grill 4 minutes on each side or until desired degree of doneness. Sprinkle with salt, and let stand 5 minutes. Cut steak diagonally across grain into thin slices.  

Note: If flank steak is larger than 1 pound, double all marinade ingredients.  
- you can easily used left over steak for beef stir fry
source: AJC

Steak with Red Wine Sauce

I made this last night to go with tri-tip. The sauce was awesome.  I made it in advance in the afternoon and then just let it sit in the pan on the cooktop and I reheated it later on when it was dinner time.  Can we say YUM!

• 2 (1-pound) flat iron steaks or tri-tip steaks
• Salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil, plus extra for garnish
• 6 tablespoons cold unsalted butter (can cut calories by just using 4T total- 2 in the beginning and 2 at end)
• 1 onion, thinly sliced
• 1 tablespoon minced garlic
• 1 teaspoon dried oregano
• 1/4 cup tomato paste
• 2 1/2 cups dry red wine

Directions

Prepare the grill or barbecue (medium-high heat). Sprinkle the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.

Meanwhile, melt 2 tablespoons of butter in a heavy large saucepanover medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 20-25 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.

Thinly slice the steaks across the grain. Divide the steak slices among 6 plates. Drizzle the sauce over the steak, drizzle a little more extra-virgin olive oil and serve.

Source:  Giada de Laurentiis

http://www.foodnetwork.com/recipes/giada-de-laurentiis/flat-iron-steak-with-red-wine-sauce-recipe/index.html

Filet Mignon with Rosemary and Mushroom Gravy

Ingredients

Steaks:

• Vegetable oil cooking spray
• 2 (8-ounce) filet mignon steaks
• Kosher salt and freshly ground black pepper
• 3 tablespoons olive oil

Gravy:

• 2 tablespoons olive oil
• 2 large or 4 small shallots, minced
• 2 cups (about 5 ounces) assorted mushrooms, such as cremini, shiitake and button, coarsely chopped
• Kosher salt and freshly ground black pepper
• 1/2 cup dry Marsala wine
• 1 1/2 cups low-sodium beef broth
• 1 1/2 tablespoons chopped fresh rosemary leaves
• 1 1/2 tablespoons all-purpose flour
• 3 tablespoons unsalted butter, at room temperature

Directions

Steak: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a small baking sheet with vegetable oil cooking spray. Set aside. Season the steaks with salt and pepper, to taste. In a large skillet, heat the oil over medium-high heat. Add the steaks and brown on all sides, about 4 minutes. Transfer to the prepared baking sheet and bake for 10 minutes for medium-rare doneness. Let the steaks rest for 5 minutes on a cutting board.

Gravy: In the same skillet used for the steak, heat 2 tablespoons of oil over medium-high heat. Add the shallots and mushrooms and season with salt and pepper, to taste. Cook until the shallots are soft, about 5 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until most of the liquid has evaporated, about 2 minutes. Stir in the beef broth and rosemary. Whisk in the flour until smooth. Bring the mixture to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until half of the liquid has evaporated and the sauce has thickened slightly, about 10 minutes. Remove the pan from the heat and stir in the butter until smooth. Season with salt and pepper, to taste.

Cutting across the grain, slice the steak into 1/4-inch thick slices and arrange on a platter. Pour the sauce into a serving bowl and serve alongside the meat.

Recipe courtesy Giada De Laurentiis

http://www.foodnetwork.com/recipes/giada-de-laurentiis/filet-mignon-with-rosemary-and-mushroom-gravy-recipe/index.html

Grilled Flank Steak with Bacon Balsamic Glaze

Ingredients

• Cooking spray
• 2 tablespoons triple peppercorns (recommended: peppercorn melange)
• 1 flank steak, about 1 1/4 pounds
• Salt
• 2 teaspoons garlic flakes
• 4 slices bacon, diced
• 1/2 cup balsamic vinegar
• 1/2 cup reduced-sodium beef broth
• 2 teaspoons cornstarch
• 2 tablespoons chopped fresh parsley leaves

Directions

Heat a stove-top grill pan or griddle with cooking spray over medium-high heat to preheat. Place peppercorns in a plastic bag and smash with the flat side of a meat mallet, or bottom of a heavy skillet, until finely crushed. Season both sides of flank steak with crushed peppercorns, salt and garlic flakes.

Place steak on hot pan and cook 5 minutes per side for medium doneness. Remove from heat and let steak rest 10 minutes. Slice meat crosswise into 1/4-inch thick slices.

While the steak is cooking, Place diced bacon in a large skillet over medium heat until browned and crisp. Add vinegar and bring to a simmer for 5 minutes, or until liquid reduces. In a small bowl, add broth and cornstarch, whisking until cornstarch is completely dissolved, and add to skillet. Simmer 2 minutes bringing to a full boil, until sauce thickens. Remove from heat, spoon sauce over steak slices and top with parsley.

Source: 

http://www.foodnetwork.com/recipes/robin-miller/grilled-flank-steak-with-bacon-balsamic-glaze-recipe/index.html

Beer-Marinated Grilled Skirt Steak

Ingredients

• 1 orange, thinly sliced with peel
• 1/2 onion, thinly sliced
• 4 garlic cloves, halved and smashed
• 2 1/4 pounds skirt steak
• Kosher salt and fresh ground black pepper
• 1 cup light-colored beer (preferably lager style)
• 1/2 cup soy sauce

Directions

In a wide, shallow glass baking dish, scatter half of the orange slices, half of the onion slices and half of the garlic pieces on the bottom of the dish. Sprinkle the steak all over with salt and pepper and put in the dish on top of the orange and onion slices. Scatter the remaining orange, onion and garlic over the steak and pour in the beer and soy sauce. Cover with plastic wrap and marinate for 1 hour at room temperature or up to overnight in the refrigerator.

Prepare a barbeque on medium-high heat or preheat a broiler. Remove the meat from the marinade and discard the marinade. Grill the steak to desired doneness, about 4 minutes per side for medium-rare. Serve as desired.

Notes

Cook's Note: Grilled skirt steak sliced into strips is a great filling for tacos. Top with shredded cheese and beans, or use your favorite taco filling!

Source:
http://www.foodnetwork.com/recipes/marcela-valladolid/beer-marinated-grilled-skirt-steak-recipe/index.html

Grilled Flank Steak with Gorgonzola Cream Sauce

Ingredients

• 1 1/2 pound flank steak
• Salt and freshly ground black pepper
• Gorgonzola Cream Sauce, recipe follows

Directions

Heat a grill pan to medium heat.

Season the steak liberally with salt and pepper. Cook for 6 minutes on each side for medium rare. *Cook's Note: If you prefer medium, cook for 8 to 10 minutes per side.

Remove from heat, cover with foil to make a tent. Rest for 5 minutes before slicing steak. Cut into 1/8-inch thick slices. Transfer to a platter and ladle on GorgonzolaCream Sauce

Gorgonzola Cream Sauce:

• 1 tablespoon butter
• 1 shallot, minced
• 1 cup heavy cream
• 1/4 pound Gorgonzola
• Salt and freshly ground black pepper

Heat a medium size saucepan over medium heat. Add butter to melt. Saute shallots until tender. Add the heavy cream and let reduce by half. Turn heat to low, add the Gorgonzola and stir until it melts. Season, to taste, with salt and pepper.

Source: The Neelys
http://www.foodnetwork.com/recipes/neelys/grilled-flank-steak-with-gorgonzola-cream-sauce-recipe/index.html

Grilled Tequila Garlic Lime Flank Steak

• 1 cup roughly chopped garlic (approximately 3 bulbs)
• 3/4 cup freshly squeezed lime juice (approximately 8 large limes)
• 1/2 cup clear tequila
• 1/4 cup soy sauce
• 1 bunch roughly chopped cilantro, leaves and stems
• 1 jalapeno pepper, seeded and diced
• 1 serrano pepper, seeded and diced
• 1 teaspoon cumin powder
• 1 tablespoon freshly cracked black pepper
• 1 1/2 to 2 pounds flank steak
• 12 corn tortillas, wrapped in foil

Garnishes:

• 1/2 cup chopped cilantro leaves
• 1 bunch radishes, cleaned, ends cut and sliced
• 1/3 cup grated queso fresco cheese
• 2 ripe avocados, seeded and sliced
• 3 vine ripened tomatoes, sliced in wedges
• Hot sauce

Directions

Combine the garlic, lime juice, tequila, soy sauce, cilantro, peppers, cumin, and black pepper in a resealable plastic gallon bag. Add the steak and let marinate in refrigerator for 2 hours. Remove from refrigerator, let marinate at room temperature another 30 to 45 minutes.

Prepare grill to medium-high heat. Remove steak from marinade, reserving marinade. Put marinade in small sauce pot and bring to a boil, then strain and reserve. Put tortillas on the corner of the grill and flip package a few times to heat through while steak is cooking

Place steak on the grill, cook for 4 minutes, turn 180 degrees, and cook for 3 minutes more (to create cross grill marks). Flip over and finish cooking for 3 to 5 minutes, depending on desired doneness. Remove from grill to a cutting board, and let rest, lightly covered, for 5 minutes. Slice against grain; serve immediately with reserved marinade, garnishes, tortillas, and hot sauce.

Source:

http://www.foodnetwork.com/recipes/grilled-tequila-garlic-lime-flank-steak-recipe/index.html

Source: